Brookie Cookies – Fudgy, Chewy, and Totally Indulgent

Brookie Cookies are the best of both worlds in one bite: rich, fudgy brownie meets chewy chocolate chip cookie. Each cookie has a crackly, chocolatey base swirled or stacked with buttery cookie dough, giving you two classic treats in one seriously indulgent dessert. The edges are lightly crisp, the centers stay soft, and every bite is loaded with chocolate.

This recipe uses simple pantry ingredients to make a small batch of brownie dough and cookie dough, then marries them together into fun, bakery-style cookies. They look impressive with their two-tone appearance, but they’re easy to make and perfect for when you can’t decide between a brownie or a cookie.

Perfect for parties, bake sales, lunchboxes, or late-night cravings, these Brookie Cookies are the kind of treat that disappears quickly and always has people asking for the recipe.

Why You’ll Love This Recipe

Two Desserts in One – Fudgy brownie + chewy chocolate chip cookie.
Amazing Texture – Crisp edges, soft middle, and gooey chocolate.
Fun to Look At – Swirled or half-and-half cookie appearance.
Crowd-Pleasing – Perfect for sharing, gifting, or showing off.

Ingredients

For the Brownie Dough:

• ¼ cup (½ stick / 55 g) unsalted butter, melted and slightly cooled
• ½ cup granulated sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• ⅓ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ¼ tsp baking powder
• Pinch of salt
• ¼ cup chocolate chips (optional, for extra fudginess)

For the Cookie Dough:

• ¼ cup (½ stick / 55 g) unsalted butter, softened
• ¼ cup brown sugar, packed
• 2 tbsp granulated sugar
• 1 large egg yolk
• ½ tsp vanilla extract
• ½ cup + 2 tbsp all-purpose flour (about ⅔ cup total)
• ¼ tsp baking soda
• Pinch of salt
• ⅓ cup chocolate chips

Instructions

Prep the Oven and Pan
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone baking mat.

Make the Brownie Dough

Mix Wet Ingredients
In a medium bowl, whisk together melted butter and granulated sugar until smooth.
Whisk in the egg yolk and vanilla until glossy and well combined.

Add Dry Ingredients
Sift or stir in flour, cocoa powder, baking powder, and salt.
Mix just until no dry streaks remain.
Fold in chocolate chips if using.
The dough will be thick and fudgy—set aside while you make the cookie dough.

Make the Cookie Dough

Cream Butter and Sugars
In another bowl, beat softened butter, brown sugar, and granulated sugar together until light and creamy.

Add Egg Yolk and Vanilla
Mix in the egg yolk and vanilla until smooth.

Add Dry Ingredients
Add flour, baking soda, and salt. Mix until a soft cookie dough forms.
Fold in chocolate chips.

Assemble the Brookie Cookies

Shape the Dough Balls
Scoop about 1 tablespoon of brownie dough and roll into a ball.
Scoop about 1 tablespoon of cookie dough and roll into a ball.

Combine
Press the two balls gently together (side by side) and roll lightly between your palms to form one larger ball with half brownie, half cookie.
Place on the prepared baking sheet. Repeat with remaining doughs, spacing cookies about 2–3 inches apart.

Bake
Bake at 350°F (175°C) for 10–12 minutes, or until the edges look set and slightly golden, but the centers still look a bit soft.
The cookies will continue to set as they cool.

Cool
Allow cookies to cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely (or enjoy slightly warm and gooey).

Nutritional Information

(Approximate per cookie, 1 of 14–16)

• Calories: ~190
• Protein: 2g
• Fat: 10g
• Carbohydrates: 24g
• Sugar: 16g
• Fiber: 1g

Tips for Success

Don’t Overbake – Pull them when the centers still look a little soft for fudgy, chewy cookies.
Chill if Sticky – If the dough gets too soft to handle, chill both doughs for 15–20 minutes before shaping.
Even Sizes – Try to match the size of brownie and cookie dough balls so the halves bake evenly.
Customize the Chips – Use a mix of milk, dark, or white chocolate chips for extra fun.

Why This Recipe Works

Using separate brownie and cookie doughs means each half keeps its own character: the brownie side stays fudgy and rich, while the cookie side bakes up chewy and buttery. Combining them into one cookie gives you layers of flavor and texture without needing special pans or complicated steps.

The small batch of each dough comes together quickly, and a short bake time ensures soft centers and crisp edges. These Brookie Cookies deliver the satisfaction of two classic desserts in every bite—making them a guaranteed hit wherever you bring them.